Caribbean Lime Coolers Cookie Mix Recipes

Steps:

• 1. Preheat oven to 350 F; set oven rack in top third of oven. Beat together butter, sugar, salt and baking powder in a medium mixing bowl, until well blended. Beat in lime juice, zest, and egg. Blend in the flour thoroughly (dough will be rather stiff). If using macadamia nuts, incorporate now. Roll the dough into 1-inch balls and place them on a greased or parchment lined baking sheet. Bake for 12 to 16 minutes. Remove from oven. Cool on the pan for a few minutes. While still slightly warm, roll in powdered sugar. Allow cookies to cool completely on wire rack, then coat with sugar again.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended.
• Shape dough into 3/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on dough balls until 1/4 inch thick.
• Bake 9 to 11 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, stir together 1 cup powdered sugar and the lime juice. Stir in additional juice if necessary. Spread glaze over cookies. Squeeze drops of decorating gel on glazed cookies; drag toothpick through gel for marbled design.

Steps:

• Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

Steps:

• Heat oven to 350°F.
• In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
• Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.
• Cool completely.
• With a small strainer, sift powdered sugar over cooled cookies.
• Store covered at room temperature.

Steps:

• Measure drink mix into cap to 2-qt. line; empty into large plastic or glass pitcher. Add water; stir until mix is dissolved.
• Stir in remaining ingredients. Refrigerate until ready to serve.
• Serve over crushed ice.

Steps:

• In a blender, puree a can of cream of coconut, orange juice, 4 cups ice, and heavy cream until smooth.
• Pour half of mixture into serving pitcher. Add 2 cups of ice and 1 cup pineapple juice to the blender. Puree and add to pitcher. Stir remaining pineapple juice into pitcher.